Preparation Time:
15 min.
Cooking Time:
30 min.
Serves:
4 servings
Ingredients
To fry and grind
Channa Dal
1 1/2 tsp
Dhaniya (coriandar seed)
1 1/2 tsp
Coconut, grated
3 tbsp
Urad Dal, split
3/4 tsp
Peppercorn
1/2 tsp
Red Chilli
2-3
Cooking Oil
1 tsp
Others
Bitter Gourd, big size
1
Kabuli Channa
2 tbsp
Toordal
1/2 cup
Tamarind
1 small lemon ball size
Salt
to taste
Mustard Seed
1/2 tsp
Cooking Oil
1 tsp
Method
To remove bitterness from Bitter Gourd
- Cut the bitter gourd into semi circle.
- Add salt.
- Add 3 tbsp of curd and mix it thoroughly.
- Let it stand for 15 min.
- Squeeze it well.
To pressure cook, for 4 whistle
- Pressure cook Kabuli channa with little salt.
- In another pan, cook Toordal with turmeric.
Note: Wash the Toordal and soak it in boiled water for 5 min.
Procedure
- Add oil in a kadai (pan) and mustard seed.
- Once splutter, add Bitter Gourd and saute for 5 min.
- Pour the tamarind juice.
- Let it boil till the raw smell goes.
- Add Kabuli Channa, Toordal with grinded paste.
- Mix it well and add salt.
- Boil all the mixture till all gets mixed well.
Very few people like bitter gourd, and I happen to be one of them. Looks like a good preparation.
Thanks 🙂 . Please do try and let us know your feedback.